Скачать или смотреть Allium & potato soup

Allium & Potato Soup
Ingredients
• 5 tbsp unsalted butter
• ¼ cup olive oil
• 2-3 leeks, white and light green parts only, sliced and rinsed well
• 1 yellow onion, thinly sliced
• 1 shallot, thinly sliced
• 4-5 medium Yukon gold potatoes, peeled and diced
• Chicken stock (enough to cover the potatoes and alliums)
• ¾ cup heavy cream
• Kosher salt & freshly ground black pepper, to taste
Instructions
1. Sweat the alliums:
In a large pot, melt the butter with the olive oil over medium-low heat. Add the leeks, onion, and shallot. Season with a pinch of salt and cook gently until softened and fragrant, about 10-12 minutes. Do not let them brown.
2. Add potatoes & stock:
Stir in the potatoes and pour in enough chicken stock to just cover the vegetables. Bring to a simmer, then reduce heat and cook until the potatoes are very tender, about 20-25 minutes.
3. Blend:
Remove from heat. Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth and velvety.
4. Finish with cream:
Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. If too thick, add a little more stock to reach desired consistency.
Serve:
Ladle into warm bowls and garnish with olive oil drizzle, fresh chives, crispy leek rings or homemade croutons if desired.